じゅんさん
As I recall the sake that I have drunk and research, I realize that each sake brewery has made various attempts and pursuits to enhance the characteristics and brands of their sake, and I feel that this is a very profound experience.
The more you go back in time, the more vague your memory of the taste becomes, but the feelings and the smell of the sake and the aroma of the scene you experienced there will remain in your mind.
We will continue to go back to the past in order to consolidate our memories.
The "Konjo" series, brewed with the "mixed brewing method" using multiple varieties of sake rice, is a series of sake brewed with the "Konjo" method, using multiple varieties of sake rice.
<From the website
Yamadanishiki" is used for the koji rice, "Aizan" for the fourth stage, and "Omachi" from Akaban is used for the third stage.
Rice used: Kake rice: "Omachi", Koji rice: "Yamadanishiki", Yondan "Aizan
Polishing ratio： 60
Yeast : ---
Alcoholic Beverage : 15
Sake meter degree : +1
Acidity : --- 0.01
Nakano Choriwaka
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